Rhubarb Scones

It’s summertime! That means I have lots of free time on my hands, and my parents have a garden full to bursting with fresh produce, veggies, and fruits. One of the many fruits of their labour (sorry, I couldn’t resist! Ha!) is rhubarb.

My dad recently came down to visit, and brought with him a TON of rhubarb. I mean a ton. I cut it all up, and separated it, there was probably around seven cups of fresh cut rhubarb! I was so excited! Cue searching rhubarb recipes on Pintrest.

I came across a few recipes for rhubarb scones, but every recipe I found included heavy cream. Now, heavy cream is not a staple in my refrigerator. Why? Because I just don’t use it enough! I use it for baking, and that’s about it. If I’m too busy to use it, it goes bad, and there goes money down the drain. Boo! So I decided to compromise.

I searched for a simple, plain scone recipe (because I love breakfast baked goods, I just forget to make them for breakfast), and found this one that seemed absolutely perfect. It used everything I had in my pantry and refrigerator (no heavy cream, just milk. Score!), and was a plain recipe that I figured I could easily jazz up with rhubarb.

The only changes I made to the recipe, and I’ll add them below in addition to the link of the original recipe above, was to add about 2 cups of chopped frozen rhubarb to the scones, then sprinkle the tops with a simple cinnamon sugar mixture.

It’s been crazy hot here in Southern Alberta lately, so you may not see too many baked goods around these parts this summer. I reserve baking for when the weather cools off a bit, and the afternoon I made these, Lethbridge decided to grace us with a bit of a thunderstorm. It’s okay though, I’ve got some great no-bake recipes planned, including a chocolatey treat up next!

As for these rhubarb scones, just make them, and enjoy the delicious tartness of fresh rhubarb! These taste great on their own, a little tart, a little sweet, a lot of flavour. But, these babies are just as good with strawberry jam, or butter and cinnamon sugar to top with as well! Enjoy!

Ingredients

Yield: 8 scones

2½ c. flour
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold, and cut into pieces
1/3 c. sugar
2/3 c. milk
2 c. rhubarb, chopped
Cinnamon sugar, to garnish

Preheat the oven to 425°F.  Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, combine the flour, baking powder and salt. Add in the butter chunks, and with a pastry blender, combine until the mixture resembles fine crumbs.

Add sugar, and stir to combine. Add in the rhubarb and the milk, and stir with a wooden spoon until the dough comes together. It may be crumbly. Use your hands if you need to knead the dough until it becomes cohesive.

Pat dough or roll into a circle about 1½ inches thick. With a knife, cut the dough into 8 pieces. Transfer the wedges onto the prepared baking tray, letting the edges touch for softer scones, or separate for crisper scones.

Bake for 12-15 minutes, or until a light golden brown on top.

Cinnamon Rhubarb Muffins

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I am on a muffin kick right now. With how much substitute teaching I’ve been doing, I need some snacks that I can quickly pack and take to lunch if I get a call early in the morning. I also need something that will fill me up, and muffins, especially muffins with fruit in them, are one of the top contenders.

I had some rhubarb in the freezer left over from my farmer’s market finds in the summer, and when I stumbled upon this recipe, I was extremely excited.
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Ingredients:

Yield: 12 large muffins or 16 medium muffins

2 c. flour
¾ c. sugar
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 tsp. cinnamon
1 c. sour cream
8 tbsp. (½ c.) butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla
1½ c. diced rhubarb
3 tbsp. sugar (for finishing)
½ tsp. cinnamon (for finishing)

Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.

In a large mixing bowl, blend the flour, sugar, baking powder, baking soda, salt and cinnamon together. In a separate bowl, whisk together the sour cream, butter, eggs, and vanilla.

Fold in the wet ingredients into the dry ingredients, being careful not to over-mix. Gently fold in the rhubarb with a spatula. Spoon into muffin liners. Fill full and slightly mounded for larger muffins, fill about two-thirds full for smaller muffins.

Whisk together sugar and cinnamon and sprinkle over the tops of the muffins. Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean.

Let cool in pans 5-10 minutes before transferring to a wire rack. Serve warm.

Rhubarb Bars

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So, I had a couple of friends over the other day, and we spent the day just hanging out, relaxing, watching movies, drinking tea, eating some baked goodies, and crafting. It was great. This was one of the things that I made. I was quite nervous that these bars wouldn’t turn out, because I had to bake them almost double the recommended time. Saying that, though, my oven runs cool, and new recipes are always needing little tweaks here and there.

I bought a bunch of rhubarb from a local farmer’s market a few weeks ago, then brought it home and froze it. It’s been burning in the back of my mind since I got it because I wanted to make another rhubarb recipe, but I had no strawberries left for pie. This was the perfect choice.
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It has a light, shortbread-like crust, topped with a custard flecked with tons of rhubarb. I was also afraid that the tartness of the rhubarb would be completely overpowering, but this wasn’t the case at all, and I was so happy. The rhubarb still had it’s signature tart bite, but it was totally calmed down by the custard and the shortbread all baking together. These bars, while not the most pretty, and definitely not the cleanest slice, are definitely a winner.
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Ingredients

Yield: 1 9 x 13 pan, about 16-24 bars, depending on size

For the crust:

1½ c. flour
¾ c. butter, cold and cubed
¼ c. icing sugar

For the custard filling:

3 eggs, beaten
2 c. sugar
½ c. flour
½ tsp. salt
4 c. rhubarb, cleaned and diced

Preheat the oven to 350°F. Grease a 9 x 13 pan.

In a medium bowl, combine the flour and sugar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Pat into the pan, and bake for 10-12 minutes, until light golden brown.

In a large bowl, combine the eggs, sugar, flour, and salt. Gently fold in the rhubarb. Pour in the rhubarb mixture over the hot crust, and spread evenly around pan.

Reduce heat to 325°F, and bake for 30-35 minutes until set. Bake longer if needed. Centre of bars should be just set, no longer jiggly.

Remove from oven and cool before serving.

Strawberry Rhubarb Pie

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I love a good strawberry rhubarb pie. The bright colours, the crisp crust, the tender fruit. It really is a fantastic choice for summer. Last week, I visited my parents, and they gave me a tour of their budding garden… with about 15 different plants, veggies, and fruits! They had an abundance of many of their plants, but the rhubarb was growing especially wild! My mom ended up giving me a huge stack of fresh rhubarb, and when I got it home and chopped it up, I had enough for two pies!

A friend and co-worker who is also a huge fan of strawberry rhubarb pie asked me to make one, and why make one pie, when I could make two! I unfortunately heated up the house… (we don’t have air conditioning!) but I think it was worth it. Homemade pie? Strawberries? Rhubarb? Totally worth it…. even if our fans are working overtime as I type this.
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Any berry pies are really quite simple. Add berries, some flour or cornstarch as a thickener, some sugar, and a few spices, and boom! Pie! The best part about berry pies is that you can use fresh or frozen berries. Obviously fresh is the best choice if you can get them, but getting frozen fruit enables you to make this pie at any time of the year!

I froze the fresh rhubarb my mom gave me as soon as I brought it home instead of refrigerating it. I brought it home, washed it, chopped it up, and froze it. Then, when I went to make pies today, I just took the rhubarb and strawberries out of the freezer at the same time, let them thaw for a few hours, and went to it!

I guess this recipe was originally from a magazine, and Cindy Crawford claimed it as her own. Either way, this recipe was the one that I chose, and it came out absolutely delicious!
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You can also always adjust the amount of fruit in this pie if you like one flavour more than the other. If you like it a little sweeter, put more strawberries. If you like your pies with a slightly tart bite, more rhubarb is the key. Either way, you can’t go wrong with this pie combination. It’s a summer staple, and there is no doubt why!
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Ingredients

Yield: 1 9 inch pie

1 recipe for a double crust pie
1¼ c. plus 2 tsp. sugar
1/3 c. flour
¼ tsp. nutmeg
¼ tsp. cinnamon
3 c. sliced strawberries
2-3 c. sliced rhubarb
2 tbsp. butter, cubed
2 tsp. milk (optional)

Preheat the oven to 400°F. Roll out pie crust to fit a 9 inch pie plate.

In a small bowl, mix the sugar, flour, cinnamon and nutmeg until evenly combined. Place the strawberries and rhubarb in a large bowl, and add the dry mixture. Stir to coat fruit evenly.

Fill crust with pie filling, top with butter scattered over the filling, and trim crust. Roll out remaining pie crust into a top crust for the pie, and crimp together the edges in a decorative fashion. If desired, brush milk over top of the pie crust (this helps the crust brown more in the oven).

Bake in the preheated oven for 50 minutes with a cookie sheet either under the pie or the rack below the pie. Let cool for at least 1 hour before serving.